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Stacked Triple Reese’s Peanut Butter Cookies featuring a deep golden color from nutty browned butter.

Triple Reese’s Peanut Butter Cookies

Rebecca Blumer
A bakery-style peanut butter cookie packed with Reese's cups, chips, and pieces, elevated with the nutty depth of browned butter for a thick, chewy, and decadent treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling and Resting Time 45 minutes
Total Time 1 hour 17 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 295 kcal

Equipment

  • Saucepan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Ingredients
 

  • 1 Cup Butter softened
  • 1 Cup Creamy Peanut Butter
  • 1 Cup Sugar
  • 1 Cup Brown Sugar
  • 2 Eggs
  • 2 Teaspoons Vanilla Extract
  • 3 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup Reese's Peanut Butter Cups chopped
  • 1 Cup Peanut Butter Chips
  • 1 Cup Chocolate Chips
  • 1 Cup Reese's Pieces

Instructions
 

Prepare the Brown Butter and Dry Mix

  • Brown the butter in a saucepan over medium heat until it foams and the milk solids turn golden brown with a nutty aroma. Remove from heat and let cool slightly.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

Build the Dough

  • In a large mixing bowl, beat the slightly cooled brown butter with the creamy peanut butter, sugar, and brown sugar until the mixture is light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, stirring only until no dry streaks remain.
  • Fold in the chopped Reese's Peanut Butter Cups, peanut butter chips, chocolate chips, and Reese's Pieces using a spatula.

Chill, Scoop, and Bake

  • Cover the dough and chill it in the refrigerator for 30 to 60 minutes to ensure a thick and soft texture.
  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Use a cookie scoop to portion the dough onto the baking sheet, placing balls about 2 inches apart. Optionally, press extra candies onto the tops.
  • Bake for 10 to 12 minutes, until the edges are just starting to brown while the centers still look slightly soft.

Let the Cookies Finish Gently

  • Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Preparation Tip: Freeze the chopped Reese's Peanut Butter Cups for 15 minutes before mixing them into the dough to prevent them from melting and streaking through the batter.
Ingredient Tip: Use stabilized creamy peanut butter rather than natural varieties to ensure the cookies have a consistent structure and do not become overly greasy or crumbly.
Storage Tip: Keep baked cookies in an airtight container at room temperature with a slice of white bread to help them retain their softness for several days.
Baking Tip: Pull the cookies from the oven while the centers still look slightly underbaked. They will continue to set on the hot baking sheet, resulting in a perfectly chewy center.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 295kcalCarbohydrates: 36gProtein: 5gFat: 16gSaturated Fat: 8gCholesterol: 35mgSodium: 230mgPotassium: 115mgFiber: 2gSugar: 24gVitamin A: 4IUCalcium: 25mgIron: 1mg
Keyword bakery-style, brown butter, peanut butter cookies, Reese's
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